Thursday, August 30, 2007

ARF / 5-A-Day: Zen Fruit Pudding

I felt I should post a little something today, even though it's late, mainly because I knew that if I didn't do it today I wouldn't get this post for SweetNick's ARF / 5-A-Day event out at all. I have a few books that I'm currently reading with a full intent to review for Random House (will be posting links to them here as well) and I've been so busy trying to tie up the loose ends of my summer before Saturday that I haven't had a chance to do much!

I chose to post the recipe for my Zen Fruit Pudding because I'm feeling very out-of-balance right now (warning, sappy mopiness ahead). Andrew's leaving for college at 6:30AM tomorrow morning and I had to say goodbye to him tonight, much to my dismay. I knew this day was coming but it seemed like it just swooped onto us like a peregrine falcon (coincidentally, his favourite bird) on a poor mouse. So I'm achy-breaky-hearted right now, but I'm glad I did get to spend the past 2 afternoons with him plus trips to a baseball game, the CNE and my dad's trailer up in Prince Edward County. Three weeks, though, until my mom's wedding, and then he'll be back! On September 21, to be exact! Yes, I'm counting the days. Ah well, until he comes back and re-zens my life I will resore to the time-tested therapies of Acupuncture and Yoga along with (of course) cooking to ease the wait.

Zen Fruit Pudding
4 Servings
1 cup light coconut milk
3/4 cup skim milk
2 tablespoons sugar
2 tablespoons quick tapioca
1 teaspoon vanilla
2 medium papayas, halved and seeded
  1. Combine the coconut milk, milk, sugar, and tapioca in a medium-size saucepan, and bring to a boil over high heat.
  2. Reduce the heat to low and simmer, stirring frequently, about 5 minutes.
  3. Stir in the vanilla extract.
  4. Cover and refrigerate until it is well chilled, at least 1 hour. The mixture will continue to set as it cools.
  5. With a spoon, scoop out the papaya flesh and place it in a blender or food processor.
  6. Process the papaya to a puree.
  7. Cover and refrigerate until well chilled, at least 1 hour.
  8. To serve, spoon the tapioca pudding into 1 side of each soup bowl, then add the papaya puree on the other side, forming a yin-yang pattern.

1 comment :

Valli said...

My daughters birthday is on the 21st. A great day to be married on the solstice.